Indian Crockpot Curry

I love Indian food!! I love it enough to say that the only kosher airplane meal that I ever liked was a chicken curry! However, unfortunately it's difficult (or impossible) to find any kosher Indian food in Montreal, so I decided to make it myself, even though I really don't have experience combining these flavours. After searching online for a bit, I found a few recipes that I used to base my spicing (although I didn't quite follow them). Although there are a lot of ingredients, don't let them scare you because all you have to do is peel/chop and throw into a crockpot! It ended up being delicious and SPICY!

Ingredients:

4 carrots, chopped

6 oz green beans

2-3 cloves garlic, minced

2-inch knob ginger, peeled and minced

1 red pepped, chopped

2 sweet potatoes, peeled and chopped

1 Asian eggplant, chopped

1 medium onion, chopped

1 15-oz can chickpeas, drained & rinsed

1 package tofu, chopped

4 chilli peppers

1/4 tsp tumeric powder

1 cinnamon stick

1 can coconut milk

1 Tbsp tomato paste

2 Tbsp curry powder

1 tsp ground coriander

2 tsp cumin

1 tsp Sriracha

1/2 Tbsp Garam Masala (I bought kosher at Loblaws)

salt & pepper to taste

White rice, cooked according to package directions (I used jasmine rice)

1/2 cup chopped basil

peanuts

2 Tbsp mango chutney for each serving

Directions:

Put all ingredients (up until salt and pepper) into crockpot, mix and cook on high for 3-4 hours.

Serve with rice and topped with basil, peanuts and mango chutney. Serve with naan bread on the side.

If you find that the curry is too liquidy, you can put in a pot and reduce liquid by boiling.

Enjoy!!